Curried Zucchini Soup

Curried Zucchini Soup

143
NADO2003 0

"Delicious soup with simple ingredients. Easy to make."

Ingredients

45 m {{adjustedServings}} servings 74 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 74 kcal
  • 4%
  • Fat:
  • 5.2 g
  • 8%
  • Carbs:
  • 6.3g
  • 2%
  • Protein:
  • 1.8 g
  • 4%
  • Cholesterol:
  • < 1 mg
  • < 1%
  • Sodium:
  • 537 mg
  • 21%

Based on a 2,000 calorie diet

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Directions

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  1. Heat the oil in a large pot. Stir in the onion, and season with curry powder and salt. Cook and stir until onion is tender. Stir in zucchini, and cook until tender. Pour in the chicken stock. Bring to a boil. Cover, reduce heat to low, and simmer 20 minutes.
  2. Remove soup from heat. Use a hand blender, or transfer in batches to a blender, and blend until almost smooth.
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Reviews

143
  1. 182 Ratings

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This recipe is great as is, but I did make a few changes that made it even better. When I was frying the onions, I added hot peppers and cayenne pepper to give it some kick. After the soup wa...

I absolutely loved this recipe. It tastes fantastic, and its easy and quick to make. Just a note for all those out there who are not veteran soup makers, be careful when you go to blend it in...

For a creamier version try adding fat-free sour cream after blending. Or blended silken tofu (and vegetable stock of course!) for a protien rich vegan version.